Potato, Egg & Olive Salad

Potato salads are believed to have originated in Germany and were brought to the United States by German immigrants in the 19th century.

This is vegetarian and gluten free recipe. Dish can be prepared in 55 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.

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Medium

Potato, Egg & Olive Salad

Cooking Method: Boiling, Mixing Cuisine: International, Mediterranean Courses: Lunch, Salad, Side Dish Recipe Keys: Gluten Free Vegetarian

Difficulty: Intermediate Prep Time 15 min Cook Time 10 min Rest Time 30 min Total Time 55 mins

Servings: 4 Calories: 1080

Best Season: Suitable throughout the year

Ingredients

Servings

• 500 gram Potatoes
• 4 unit Eggs
• 1 cup Green Olives
• ¹⁄₂ cup Red Onion
• ¹⁄₂ cup Mayonnaise
• 2 tablespoon Dijon Mustard
• 2 tablespoon Lemon Juice
• ¹⁄₂ teaspoon Salt
• ¹⁄₄ teaspoon Black Pepper
• 2 tablespoon Fresh Parsley

Instructions

1. Boil the potatoes until tender, then drain and let cool.
2. Hard-boil the eggs, then peel and chop them.
3. In a large bowl, combine the potatoes, chopped eggs, green olives, and red onion.
4. In a separate bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, salt, and black pepper.
5. Pour the dressing over the potato mixture and toss gently to coat.
6. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
7. Before serving, sprinkle with fresh parsley.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 270kcal

% Daily Value *

Total Fat 20g31%

Total Carbohydrate 17g6%

Sugars 2g

Protein 8g16%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.